2025.03.08

Koji Erwtensoep: Dutch Comfort Soup (Japanized, Plant-based)

Nico

Norio

Nico, you said you have 1-year homestay experience in the Netherlands. What was your comfort dish there?

Nico

“Erwtensoep (split pea soup),” hands down!

Yakki

Ohya I’ve seen that before in a picture, greenish soup with some meat.

Nico

Traditionally yes, with sausages (“rookworst” ) or pork belly (“spekjes”).

Nico

But the recipe I’m sharing today is a Japanese-Dutch fusion, which is plant-based. (⁠Created with my Dutch partner)

Thanks to koji-fermented seasonings, it’s still rich in umami!

Norio

Sounds unique! Let’s have a look down below.

Contents

Recipe

Servings

Rinse green split peas and soak in enough water overnight.
In a large deep pan, put the peas, a bay leaf, and about 1L water.
Cook them for 20 minutes on medium-high heat.
Get rid of the foam on the surface as it comes out.
[Tip] Add a splash of water if necessary to avoid getting burnt.
Meanwhile, cut all the veggies into small pieces.
Add the veggies, soy sauce, and shio-koji (or white miso) imto the pan. Cook for another 20-30 minutes until tender. Give it a stir occasionally.
[Tip] The texture should be thick instead of watery. To make sure, try stabbing a spoon onto the soup surface. Does the spoon stand nice and upright without falling off?
Add black pepper, salt, and optional shichimi. Cool it down for a moment to get rid of the heat.
Blend everything with a blender or a hand blender. You can leave it a bit rough if you prefer tiny chunks of the ingredients.
Serve with fresh bread, and enjoy!